I like to take any leftover vegetables and put them in snack bags and toss them into the freezer for when I make a pot of soup. I've learned that I can use my large crock pot for making soup and not have to keep such a close eye on the contents but you can make this on the stove if you wish. I also keep any steak bones that still have meat on them, plastic bag and into the freezer as well.
Ingredients
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1 large container Beef broth
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1 large bag frozen mixed veggies (plus what is in the freezer)
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soup meat (preferably with the bone)
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1 16 ounce can tomatoes (diced or chunk, whichever you prefer)
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center stalks of celery (finely chop and include the leaves)
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1 medium size onion (coarse chop)
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1 can chickpeas or 1 can northern white beans
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3 large potatoes (peeled and diced into bite sized pieces)
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beef bullion (dry or liquid) (if needed for extra flavor)
Method:
- Put all of the ingredients into a very large Crockpot.
- If there is not enough liquid you can add more, but remember to add bullion along so it doesn't loose flavor.
- Let this cook on high for 4 hours or low for 6 hours.
- If you notice I did not add any additional salt or pepper.
- I like to wait until it is cooked before I season it.
- Bullion can be rather salty and too much would ruin the wonderful flavors of the soup.
Your home will smell so wonderful while this is cooking! My kids love this soup and I get to sneak in a bean or two along with all the vegetables.
I usually serve this with bread for a hearty and filling dinner on the weekend.
I hope you enjoy!
